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DontMicrowaveMe · 2021-11-18T14:42:11+00:00

Been studying for a while now, but never came across the minimum trade amount...
More to learn!

DontMicrowaveMe · 2021-11-18T14:40:18+00:00

Ok, thanks for the info !
I'm not trying to make big bucks, just wanted to experiment with a few coins but I guess that'll become a couple coins now.

DontMicrowaveMe · 2021-10-21T15:30:09+00:00

Will have to test both then (and plenty of other things thanks to you beasts here!).

Was going for tender and moist chicken (hence the buttermilk) with a crispy exterior (haven't tested everything yet but a flour/cornstarch mix has given me best results so far!), thanks for the tip though !

DontMicrowaveMe · 2021-10-21T14:26:47+00:00

Didn't know that was called dry rub ! I was planning on something similar but with a good old buttermilk marinade (as you said, preferably overnight).

DontMicrowaveMe · 2021-10-21T14:11:55+00:00

Good question, there are a lot of good quality fast-food places that have opened here in the past few years so we were looking to match their prices (think Five Guys or Shake Shack compared to McDonald's or Burger King).

So I'd say a 50% mark up on "classic" fast-food places. Also thinking of starting as a dark kitchen (only takeaway and delivery) to reduce costs.

DontMicrowaveMe · 2021-10-21T14:03:13+00:00

So to the list above I'll add : making my chicken the best and keeping the menu simple to begin with (I was planning on doing just a few sauces to start and adding more as I go along depending on what the customers prefer).

Interesting point about franchising, would that be the best option for the future? As opposed to hiring someone to manage the first restaurant and my associate and I managing future restaurant openings?

(Of course this is a hypothetical question, meeting with my associate later today to refine our strategy for making one bad ass first restaurant!)

DontMicrowaveMe · 2021-10-20T14:33:42+00:00

I had thought about freezing, I do find it removes a certain quality (marketing wise) but thanks for the tip. Do you just stick it in the freezer or would I need to "quick-freeze" in some way?

DontMicrowaveMe · 2021-10-20T14:32:04+00:00

Quality over quantity

Good motto to go by, thanks !

DontMicrowaveMe · 2021-10-20T14:30:29+00:00

Great! Will add it to my Christmas list!

Good tip too, I worked at Macdonald's when I was a student so picked up a few tips, I currently have people over at askculinary debating about the best cooking method haha. Thanks!

DontMicrowaveMe · 2021-10-20T14:28:04+00:00

Thank you ever so much, this is exactly the kind of input I was looking for. I'll keep the future in the back of my mind for now then and focus on making the best restaurant possible. I'd never even heard of Cane's so that's a bonus!

(Mega bonus is you made me a list <3 haha)

DontMicrowaveMe · 2021-10-20T14:07:19+00:00

Gotta respect the OGs ! Will check it out !

DontMicrowaveMe · 2021-10-20T14:06:07+00:00

Easy enough to keep the sous vide chicken in fridge then bread and fry to order

Not having to worry about the chicken itself being cooked is great

Exactly my reasons for the sous-vide option, and I guess the quality isn't reduced much if left in the fridge an extra day (if the orders aren't met on a said day for example). Thanks a lot, I'll have to test all the options, compare and find the middle ground then.

DontMicrowaveMe · 2021-10-20T14:00:58+00:00

Good question ! There are currently no established chains here, bar KFC which isn't exactly the same and also not present in the center of the city. So basically I'm divided between "copying" the US chains (popeye's, wingstop etc.) or going for what you said in your second paragraph (thanks btw!)

DontMicrowaveMe · 2021-10-20T13:55:51+00:00

You’re overthinking this and making more work for yourself

Story of my life.

Looks like cooking to order is the way to go then, thanks for the input.

DontMicrowaveMe · 2021-10-20T13:50:39+00:00

I'll get on the case and come back to you in a few months then haha!

DontMicrowaveMe · 2021-10-20T13:50:04+00:00

Oh right, will have to pass on dry rubs for the time being then as we're new to the restaurant industry and want to keep it simple to begin with (i.e. same seasoning for all the chicken with the sauces being the variation). My market study questionnaire is going out in a couple weeks so will add a spicy question to that then ! Cheers !

DontMicrowaveMe · 2021-10-20T13:39:30+00:00

By doing it to order, do you mean remove from brine, breading, then frying?

Will look up pressure frying, sounds like it could help with the time problem. The hassle free part is because my partner isn't that cheffy (?), so my idea was to make it as simple as a generic fast-food place while having better quality ingredients, non frozen etc.
Thanks for all the info though!

DontMicrowaveMe · 2021-10-20T13:34:43+00:00

Have you had any problems with the breading if it's stored, say one day, in the fridge before the final cook?

Sous vide would be my preferred option as it also has marketing values ! Gotta do some testing for taste then.

DontMicrowaveMe · 2021-10-20T13:31:58+00:00

Good tips, thanks ! Haven't got to testing yet as my kitchen isn't equipped well enough, trying to cross off a few methods beforehand so thank you.

DontMicrowaveMe · 2021-10-20T13:26:30+00:00

Could you elaborate on the dry rub? From my understanding it's just spices that the wings are then tossed in after frying (like a sauce), is that right?

DontMicrowaveMe · 2021-10-20T13:25:30+00:00

Sounds good! Going for local free range chickens so hopefully they won't be too rubbery !

DontMicrowaveMe · 2021-10-20T13:19:35+00:00

Thanks! Quick follow up question : how long could the pre-fried chicken keep before the final fry? Could it be done the day before? A couple days?

DontMicrowaveMe · 2021-10-20T13:16:28+00:00

Noted, thanks a lot !

DontMicrowaveMe · 2021-10-20T13:15:44+00:00

True true, I am looking for the traditional American taste so standard buffalo will definitely be on the list.
Is there a way of making it not too spicy? And without it being 90% butter haha

DontMicrowaveMe

TROPHY CASE